William Ball

Began as DMO with no prior experience, developed and expanded abilities to reach across several roles including line cook, busser, and server.

As a line cook I:

• Became knowledgeable of kitchen health and safety regulations and practices.
• Familiarized myself with recipes and cookware across multiple stations.
• Learned kitchen opening and closing procedures like setting up and cleaning grills, fryers, and pasta cookers.
• Prepared multiple orders simultaneously during high volume periods while maintaining top standard quality.
• Bridged communications between all departments to ensure important information gets delivered.
• Utilized proper food labeling and storing protocol.
• Acquired a baseline knowledge of sauce/soup making and overall food preparation.
• Mastered company's bread making technique.
• Would often work in place of others when unexpected disappearances arose.

As a busser and server I:

• Oversaw the cleanliness of the entire dining area.
• Set up and maintained a clean, well stocked drink station for all staff and guests.
• Ensured a constant flow of clean glassware was available at all times.
• Reset and cleaned tables quickly to prepare for new customers.
• Communicated with bussers, hosts and managers to guarantee dining area productivity.
• Trained new bussers on restaurant procedures and best practices.
• Utilized advanced menu knowledge to deliver high grade costumer service.
• Managed multiple tables efficiently, ensuring timely order delivery and guest satisfaction.
• Served and disassembled large party tables.
• Worked with DASH and Ziosk POS systems to place orders and manage bills.
• Regularly offered and provided refills to tables.
• Learned and followed local alcohol laws to keep restaurant compliant with regulations.
• Stayed up to date on side work such as rolling silverware, keeping desserts stocked, and assisting with bread preparation.